Ingredients
Potatoes and Eggs
- 6 medium sized potatoes, cut into chunks after boiling
- 4 hard boiled eggs
Vegetables
- 1/2 cup chopped onion
- 1 cup diced celery
Dressing
- 1 1/2 cups lite Miracle Whip
- 1 tablespoon mustard
- 1 tablespoon vinegar (white or apple cider)
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Prepare the Potatoes: Peel the potatoes and cut them into chunks or your preferred size. You can leave the skin on if you like. Boil the potatoes in water until they are fork tender, which usually takes between 8 to 12 minutes using cut potatoes. Whole potatoes will take longer, around 20 to 30 minutes.
- Boil the Eggs and Chop Vegetables: While the potatoes boil, cook the hard boiled eggs using your preferred method, such as the air fryer method recommended here, or traditional boiling. Once cooked, peel and chop the eggs. Also, chop the celery and onion for the salad.
- Make the Dressing: In a large bowl, whisk together the lite Miracle Whip, mustard, vinegar, salt, and pepper until smooth and well combined.
- Combine Ingredients: Add the boiled potatoes, chopped hard boiled eggs, celery, and onions into the bowl with the dressing. Stir gently to combine all ingredients while preserving the texture of the potatoes and eggs.
- Chill and Serve: Place the potato salad in the refrigerator to chill for at least 30 minutes if you prefer it cold. It can be served warm or cold based on your preference. Stir before serving.
Notes
- You can leave the potato skins on for added texture and nutrients.
- Adjust salt and pepper according to taste.
- Use apple cider vinegar for a slightly sweeter tang or white vinegar for a sharper flavor.
- Hard boiled eggs can be made ahead and stored in the refrigerator.
- For a richer flavor, substitute lite Miracle Whip with regular mayonnaise if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Low Fat